These easy beef empanadas are delicious pockets of beef, chorizo and tomatoes baked up in a crispy pie crust. They go together in minutes and, since we start with a packaged pie crust, they're simple to whip up. This is one appetizer that is always the biggest hit of the party!
I love appetizers and Spanish/Mexican recipes have got to rank towards the top of my favorites list. Usually I stick with more Mexican favorites like roasted red pepper quesadillas or chicken taquitos but these beef empanadas tip the scales for not only being delicious but easy to make too.
What is an empanada
Now if you've never heard of an empanada (please say you have or you've been missing out big time), they are like little turnovers filled with meat, cheese or sometimes something sweet. Having originated in NW Spain, the name means breaded, which is a pretty spot on description, Empanar being the Spanish word for bread and empanada being the past-participle meaning breaded. Originally these turnovers were made of bread dough but are now done with pastry dough as well.
These easy beef empanadas are perfect for happy hour, holiday parties, game time or even for dinner. Using packaged pie crust cuts the prep time down to almost nothing and the filling whips up in a jiffy. And you can make them ahead of time and pop into the oven just before you need them. Just how easy are they? Check it out below.
Variations
- Add cheddar or Monterey Jack cheese to the mix. Just top the beef mixture before folding over.
- Add in peas or carrots for some added vitamins.
- Change out the beef for ground turkey or chicken.
- You can even make them vegetarian by omitting the beef and adding mushrooms or frozen diced vegetables.
How to make empanadas
- Saute the onions & garlic then add the beef, chorizo & spices and cook until beef is done. (photo 1)
- Add tomatoes and let simmer until most of the liquid has been absorbed. (photo 2)
- Roll out the pastry dough and cut into 3" or 5" circles with a bowl or glass. You can also use premade empanada shells which can be found in the freezer section of the grocery store. Now add a few tablespoons of the beef mixture to one half of the dough. (photo 3)
- Fold dough over and seal with tines of fork. (photo 4)
- Brush with egg wash to get that lovely brown glazed look after baking. (photo 5)
- Bake for about 20 minutes or until golden brown. (photo 6)
Just look at all that deliciousness! Moist beef seasoned with onions and garlic, tomatoes and a pop of heat from chorizo. The great part about these easy beef empanadas, besides their yummy taste, is that they can be served as an appetizer, for lunch or a light dinner! I like to serve mine with a side salad to round out the meal.
More Mexican/Spanish recipes
Paella is filled with clams, shrimp & chorizo & served on a bed of saffron-flavored rice. And it only takes about 30 minutes!
Smothered Chicken Burritos is pure comfort food! A flavor-packed dinner filled with seasoned rotisserie chicken, refried beans, eooey gooey cheese, then smothered in plenty of green chile enchilada sauce.
Guacamole is an all time favorite. Just combine avocado, tomatoes, onion, garlic, jalapeno, cilantro and a little lime.
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Easy Beef Empanadas
Ingredients
- 1 Tablespoon olive oil
- ¾ medium onion, finely chopped
- 1 ½ teaspoons minced garlic or 3 garlic cloves chopped fine
- ½ lb. ground beef
- ¼ lb. chorizo, casing removed & minced (Ninja chopper makes this step easy peasy)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 14 oz can Rotel diced tomatoes with green chiles, drained
- 1 packaged pie crust thawed
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick spray.
- Heat oil in a large skillet over medium-high heat.
- Sauté onion and garlic for 3-4 minutes.
- Add beef, chorizo, cumin & oregano and cook for 5-7 minutes or until beef is cooked through.
- Add tomatoes and cook until reduced slightly, about 5 minutes. Let mixture cool.
To Assemble
- Place pie crust between two sheets of plastic wrap and roll out into long thin rectangle.
- Find a glass or bowl with a diameter of 3” and use to cut dough into circles. (You can make the circles about 5" in diameter if having for dinner)
- Place 2 tablespoons of beef-chorizo mixture on one side of circle. Fold in half and, using the tines of a fork, seal edges all around.
- Place on prepared cookie sheet and continue with remaining dough.
- Whisk egg in small bowl and brush the top of each empanada.
- Place in oven and bake for 20 minutes or until golden brown. Serve hot.
- Makes 7 or 8 empanadas.
Notes
Variations
- Add cheddar or Monterey Jack cheese to the mix. Just top the beef mixture before folding over.
- Add in peas or carrots for some added vitamins.
- Change out the beef for ground turkey or chicken.
- You can even make them vegetarian by omitting the beef and adding mushrooms or frozen diced vegetables.
RJL says
I made a variation of these with empanada rounds and my own beef filling and they turned out great! The egg wash and bake time worked beautifully!
Linda Warren says
That sounds fantastic! I'm coming to your house for dinner. 🙂
Linda Warren says
That sounds fantastic! I'm coming to your house for dinner.